Thick, unctuous lebna can be dressed in infinite robes and is such a wonderful carrier of flavors.
Lebna, which is strained yogurt, is a very basic ingredient in Arabic cooking. It can be featured in breakfast, lunch, and dinner in various shapes and forms.
Basic lebna can be used as a dip or appetizer, and I have chosen to sprinkle it in a generous coating of dukkah.
Lebna can also be used as part of a dish, as in kubba labania and stuffed courgettes in yogurt sauce.
Concentrating the yogurt through straining brings out a delightful tanginess in the lebna. Wonderful used as a spread, too.